I have two tools at my disposal at my restaurant at all times: my hands and my gas stove. And if I don’t have one of those, I’m out of business, I’ll be honest with you.
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- 8 oz. Barilla Cappellini
- 2 tsp salted butter
- 4 oz. prosciutto ham, diced
- 4 button mushrooms sliced
- 12 oz. Jasper's Marinara Sauce
- 1/2 cup heavy cream
- 1/4 tsp. Red pepper flakes
- 4 oz. Romano cheese
- 1/2 cup green peas
Cook pasta aldente according to package directions. (PRE-COOK, CAN GET BROLL OF THIS; or get a shot of him turning water on)
Melt 2 tsp butter in a saute pan over medium high heat. Add prosciutto and let it crisp, then add sliced mushrooms. Saute for 2 minutes.
Stir in marinara and cream, red pepper flakes, peas and Romano cheese. Add cooked pasta and toss. Serve immediately.
Jasper’s Notes: This is Jasper’s signature pasta dish and our father’s recipe that he created.
For over 50 years, customers requested this recipe but my father would never give it out. We finally decided that we would give this out after so many years.
Capelli d’Angelo alla Nanni is still our number one best-selling pasta. The recipe sounds simple but believe me, it took many hours for my father to perfect this dish. My father ate in a restaurant in Italy three nights in a row trying to figure out this recipe and then came home and experimented with my mother and then with his chefs back in the late 60s.
Also a funny note, my father loved canned peas. He said they had more flavor than regular peas. This is up to you when cooking this dish. I also like to add a little more red pepper because I like this this spicy.
Be careful to only cook the pasta I’ll dentate has injured her becomes very soggy very quickly and will soak up all of the sauce.